Vocabulary Quiz 2

Question 1

Whitewash

Answer 1

A thin mixture or slurry of flour and cold water used like cornstarch for thickening.

Question 2

Fold In

Answer 2

Incorporating light airy ingredients into heavier ingredients by gently moving them from the bottom of the bowl up over the top in a circular motion usually with a rubber spatula.

Question 3

Crostini

Answer 3

Italian appetizer served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

Question 4

Eviscerate

Answer 4

To remove the entrails of an animal, bird or fish commonly expressed as “gutting an animal”.

Question 5

All Day

Answer 5

Common term used in a restaurant meaning what items do I have to cook; usually during dining service on the line.

Question 6

En Papillote

Answer 6

Cooked in wrapping of aluminum foil or parchment paper so that the food cooks in steam.

Question 7

Macerate

Answer 7

To infuse a food (usually fruit) with flavor by letting it stand in a flavored liquid such as wine or brandy.

Question 8

Julienne

Answer 8

Food cut in thin, match-like strips, often used as a garnish.

Question 9

Steak au poivre

Answer 9

French dish that consists of a steak, traditionally a strip steak coated on one side in loosely cracked peppercorns and then cooked. Common pan sauces to steak au poivre include cognac, brandy, red wine, sherry or meat stock.

Question 10

Mother Sauces

Answer 10

One of six “grand” sauces that serve as the foundation for other lesser sauces. Used to add flavor and moisture to either meat or vegetables.

Question 11

Chicken Marsala

Answer 11

Italian dish made from chicken cutlets, mushrooms and Marsala wine.

Question 12

Arroz con pollo

Answer 12

Classic Latin rice dish consisting of chicken, rice and spices.

Question 13

Mirepoix

Answer 13

A mixture of chopped vegetables such as carrots, onions and celery. Used to flavor broths, soups, sauces, braises and stews.

Question 14

Emulsion

Answer 14

A suspension of small fat globules in a liquid such as oil in a vinaigrette.

Question 15

Chicken Francaise

Answer 15

Thin slices of chicken dipped in a egg batter pan seared and finished off with a white wine lemon sauce.

Question 16

Alfredo sauce

Answer 16

Cream sauce consisting of heavy cream, butter and parmesan cheese.

Question 17

Marinade

Answer 17

A liquid in which foods are soaked to give them special flavor.

Question 18

Marbling

Answer 18

Small flecks of fat found throughout meat.

Question 19

Mince

Answer 19

To cut or chop a food into very small pieces, usually with a knife.

Question 20

Knead

Answer 20

To work and press dough with the palms of the hand to make it smooth and elastic.